Old-fashioned egg fu yung

 
                         OLD-FASHIONED EGG FU YUNG
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Oriental                         Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lg           Eggs -- slightly beaten
      1/2   ts           Salt
    4       tb           Peanut or corn oil
                         - (or more if needed)
    3                    Shallots -- trimmed
                         - cut lengthwise,
                         - into thin slices
    2                    Garlic cloves -- finely minced
    2       oz           Fresh snow peas
                         - cut diagonally
                         - into thin slices
    1       c            Bean sprouts -- tails removed,
                         - blanched and drained
    4       oz           Small bay shrimp
      1/2   lb           Barbecued pork -- diced
    1       tb           Chopped Coriander leaves
                         -ÿÿGreen onions
                         -----EGG FU YUNG SAUCE-----
      3/4   c            Chicken stock
    1 1/2   ts           Oyster sauce
      1/4   ts           Sugar
    1       pn           White pepper
    1       t            Cornstarch -- mixed with
    1       tb           Water
    3       dr           Asian sesame oil
 
   IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat,
   preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides.
   When hot, add shallots and garlic, stir-fry for 30 seconds. Increase to
   high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for
   almost 1 minute or until vegetables are tender but still crisp. Toss in the
   shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove
   from the heat. Add coriander to beaten eggs; mix together. Reheat wok over
   medium-high heat until hot. Add remaining 2 tablespoons oil and when hot,
   pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the
   edges are crisp (about 1 minute). Turn patty over and brown other side
   (about 45 seconds to a minute). Remove and keep warm. Fry remaining egg
   mixture in same manner, adding more oil if needed. Arrange omelets on a
   serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve
   omelets plain sprinkled with soy sauce. Top with fresh coriander leaves.
   After frying omelets, pour off all the oil. Set wok over high heat, add
   chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir
   in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame
   oil. Makes about 1 cup.
  
 
 
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